POTATO-LEEK BISQUE
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
- Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.
LEEK & POTATO SOUP
Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy.
Provided by EatingWell Test Kitchen
Categories Healthy Potato Soup Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
- Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.
- Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 25.1 g, Cholesterol 7.8 mg, Fat 3.7 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 629.8 mg, Sugar 2.9 g
POTATO LEEK BISQUE FROM EATING WELL
It's hard to believe how rich and creamy this potato-leek soup is even though there's not a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. But skip them if you like and incorporate all the cooked leeks into the soup instead.
Provided by MoreWithLessMom
Categories Vegetable
Time 50m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- To prepare bisque: Heat oil in a Dutch oven over medium heat. Add leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes. Adjust heat as necessary and add a bit of water if needed to prevent sticking. Set aside 1/3 cup of the leeks in a small bowl.
- Add potatoes, milk and broth to the pot. Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
- To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.
- When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular blender. (Use caution when pureeing hot liquids.) Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls and float a crouton on top of each. Garnish with chives, if desired.
Nutrition Facts : Calories 445.6, Fat 6.5, SaturatedFat 1.6, Cholesterol 5.8, Sodium 697.2, Carbohydrate 83.1, Fiber 6.2, Sugar 14, Protein 16.4
SWEET POTATO BISQUE
I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.
Nutrition Facts : Calories 413 calories, Fat 32g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 512mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.
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- Bring a large pot to medium high heat and melt the butter. Add leeks, cover pot, reduce heat if sizzlin, and cook ~ 7-9 minutes or until leeks are soft and translucent (don't brown them).
- Add potatoes, broth, bay leaf, thyme, and salt. Bring to a boil, reduce heat, cover, and simmer ~ 20 minutes or until potatoes are soft.
- Remove bay leaf, remove from heat, add cream and blend (immersion blender or reg. blender in batches). Add salt and pepper to taste and garnish with chives or parsley. Happy Eating! Beckie
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